Title: Upstate minestrone soup
 Categories: Soups, Vegetables, Side dish
      Yield: 8 Servings
 
      1 lb Italian sweet sausage
      1 tb Olive OR Vegetable oil
      1 c  Diced onion
      1 ea Clove garlic, finely minced
      1 c  Sliced carrots
      1 ts Crumbled basil
      2 ea Small zucchini, sliced
      1 cn (1 - lb) Italian pear
           Tomatoes, chopped, undrained
      2 cn 10 3/4 oz beef boullion OR
           3 beef boullion cubes plus
           1 1/2 cups hot water
      2 c  Finely shredded cabbage
      1 ts Salt
    1/4 ts Pepper
      1 cn (1 lb) great northern beans,
           Undrained
           Small amount chopped parsley
 
  Slice sausage crosswise about 1/2 inch thick; brown in oil in deep
  saucepan or Dutch oven.  Add onion, garlic, carrots and basil; cook
  for 5 minutes. Add zucchini, tomatoes with liquid, boullion, cabbage,
  salt and pepper. Bring soup to boil; reduce heat and simmer, covered,
  for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish
  with parsley.